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Beet, avo and pea salad

Recipe from: 22 June 2015
recipes, salad, healthy

Ingredients 11
Time 00:20
  • 4
    (about 400g) medium beets, peeled and cut into paper thin slices
  • 1
    small red onion, thinly sliced
  • 3
    sherry or red wine vinegar
  • 60
    olive oil, plus extra to dress
  • 1
  • 1 – 3 teaspoons chili sauce (optional)
  • 2
    medium avocados, peeled and thinly sliced
  • 2
    mixed baby leaves and herbs ie spinach, watercress, mint, rockets and parsley
  • 1
    fresh or frozen peas, quickly blanched and refreshed
  • 1
  • black pepper to season



Boil some water in a pot and add the beets
Blanch for 3 – 5 minutes until semi cooked but still retaining a bite.
Refresh under cold water, pat dry and transfer to a large bowl.

Add the onion, vinegar, oil, sugar, chili sauce if used, salt and black pepper.
Toss gently, taste the dressing for acidity and seasoning and set aside for 15 minutes

When ready to server, spread half the beet mixture onto a large plate or shallow bowl.
Top with half the avocado, baby leaves and herbs, and peas.
Add the rest of the beet mixture and arrange the rest of the ingredients on top.
Finish with a drizzle of olive oil and serve.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
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